Favorite Sweet Potato and Corn Chowder |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I started making this after my husband fell in love with a sweet potato corn hash at one of our favorite restaurants. One cold rainy evening he asked for a pot of soup for dinner. I wanted something different so I made this soup and now he asks for it quite often. May subsitute Chicken broth for the vegtable broth. Ingredients:
2 large sweet potatoes |
1 tablespoon olive oil |
1/2 cup diced onion |
1 garlic clove |
1 (16 ounce) package frozen corn |
32 ounces vegetable broth |
1 cayenne pepper |
2 tablespoons fresh cilantro |
1 tablespoon cumin |
1 cup green pepper |
1 cup milk |
16 ounces canned black beans (optional) |
Directions:
1. Directions.
2. Poke holes in sweet potatoes with a fork Microwave sweet potatoes until soft, about 5 minutes. Peel, chop, and set aside.
3. Meanwhile, chop onion, green pepper, cilantro, and cayenne pepper.
4. Heat the olive oil in large pan over medium heat. Sauté the onion until transparent, about 5 minutes. Add corn reserveing one cup and lightly brown. Add the garlic, lightly sauté, about a minute. Add the vegetable broth, cayenne pepper cilantro, cumin, , beans and green pepper.
5. Bring to a boil and simmer for 5 minutes.
6. Peel and chop the sweet potato and add to the soup.
7. While the soup is simmering Put the reserved cup of corn and the milk in to a food processor and blend until smooth. Add to the rest of the soup.
8. Simmer another 5 minutes.
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